| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cookies | 84 | Servings | |
INGREDIENTS
| 2 | c | C&H Golden Brown Sugar |
| 2 | c | Cooked or canned pumpkin |
| 1 | c | Salad oil |
| 2 | ts | Vanilla |
| 4 | c | Sifted all-purpose flour |
| 2 | ts | Soda |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/2 | ts | Ginger |
| 2 | c | Raisins |
| 1 | c | Chopped nuts |
INSTRUCTIONS
In a mixing bowl beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients; add and stir until smooth. Blend in raisins and nuts. Drop by teaspoonful on lightly oiled baking sheet. Bake at 350 degrees for 12 to 15 minutes. Makes about 7 dozen. No eggs needed in these moist, soft cookies. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias Posted to MC-Recipe Digest V1 #273 Date: Sat, 2 Nov 1996 02:19:24 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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